2 (15 oz. ea.) cans beef broth
2 (10 oz. ea.) cans cream of mushroom soup
2 small to medium size beef roasts
2 small to medium onions, chopped
6 carrots, peeled and sliced
1/2 cup (1 stick) butter, divided
2 (12 oz. ea.) bags Dutch egg noodles (thick homemade noodles are the best!)
3-4 heaping tbsp. corn starch
1 3/4 cups milk
garlic powder
parsley
salt and pepper

Add beef broth and soup into Crock-Pot, mix well. Place roasts in Crock-Pot and add onions, carrots, and 4 tablespoons of butter (cut butter into chunks). Cook on slow cook all day.

When meat is almost done cut into small chunks and put back into the roaster. Add garlic powder, parsley, salt and pepper, to taste, stir. Continue slow cooking.

Prepare noodles according to package directions, drain, then add parsley and 4 tablespoons of butter to them and stir until melted.

In a small bowl mix together corn starch and milk until well blended. Slowly pour the mixture into the Crock while stirring (be sure to pour it into the liquid not on the roast pieces) and stir until well mixed. Cover and let thicken.

Note: For a less thick sauce add less of the corn starch mixture. Once desired thickness has been reached add noodles into Crock and stir until noodles are covered with the mixture and then serve. Enjoy!

Submitted by: Alicia Pittman